Vertigo TOO, 2 Michelin-Starred Chef Stefan Heilernann

At the end of July, Great Gastro was invited to experience an exclusive dinner by Two Michelin-Starred Chef Stefan Heilemann at Vertigo TOO, Banyan Tree Bangkok, with an excellent four, five, or seven course dinner menu showcasing the chef’s culinary delights. Here’s what we tried on that day:

Snack

Our dinner started with a creatively prepared snack menu by Chef Stefan Heilemann, which consisted of 3 delectable dishes including an aromatic corn cracker topped with flavored egg yolk and cream sauce; a tender piece of rolled tenderloin soaked in mustard sauce with green pea puree and crispy toast; and a dollop of sea urchin wrapped in beetroot and wasabi sauce and served atop a rice cracker.

Amuse Bouche

This was followed by a tempting amuse bouche of King Fish fillet cooked to perfection and accompanied with a boiled radish and a creamy-herby sauce. It was then garnished with colorful leaves together with a charcoal cracker adding a nice crust to the dish.

Hand Dived Scallop – Funnel – Chorizo

Next was the delicate scallop which was pan-seared until it turned golden brown. It was served on a finely chopped chorizo sausage, dressed with a lobster-bisque-like Hollandaise sauce, and then topped with fennel leaves, offering a perfect combination of succulent and flavorful ingredients.

Wild Salmon – Oyster – Prunier Caviar

We continued with the sous vide wild salmon which was excellently tender, moist, and aromatic. The fillet beautifully combined with a mild sauce made with cauliflower, a fresh surprise of oyster, and Prunier caviar on top, truly presenting an amazing freshness and stunning flavors straight from the sea.

Pork Belly – white cabbage – green apple

Another interesting menu of Chef Stefan’s delights was the dish of pork belly cooked in 3 different style, including mouthwatering pulled pork made with pork shoulder, a succulent and non-greasy piece of cooked pork belly, and crunchy pork skins, served with white cabbage and green apple as an impressive accompaniment to fully satisfy our appetites.

Wagyu Tenderloin – Onion – Bone Marrow

For main, the chef proudly introduced the Australian wagyu tenderloin cooked medium rare with a flavorful sauce that penetrated through the meat making it scrumptiously flavorful, moist, and tender, then topped with deep-fried and sliced onions. But the highlight was the bone marrow which was skillfully prepared with the chef’s special technique, bringing an interesting dimension to dish.

Felchlin Swiss Chocolate – Cassis – Champagne

A sweet end to the meal arrived with a renowned item from Switzerland, Felchlin Swiss Chocolate. These seductive cubes of white chocolate were well presented with fine Champagne mousse and blackcurrant ice cream as well as a vivid drizzle of berries.

Petit Four

The petit fours, which came last, consisted of 3 adorable bite-sized treats, including a crispy cream puff with berries, cream cheese mousse, and chocolate with a colorful sweet surprise.

Once again, Vertigo TOO at Banyan Tree Bangkok has brought a world-class and memorable dining experience for their guests without going out the door. Stay tuned for the hotel’s upcoming events!